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Tomato Soup (Mrs. J. Hudson)
From The new home cook book, 1896
Serves 6
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
80Calories
3 gProtein
16 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein2.8 g
Carbohydrates16 g
Fiber3.6 g
Sugars6.6 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium7.8 mg
Potassium491 mg
Calcium28 mg
Iron0.8 mg
Magnesium32 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A128 mcg
Vitamin E1.8 mg
Vitamin K19 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate24 mcg
Choline10 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 29. The excerpt below is the record exactly as published.
TOMATO SOUP. Mrs. J. Hudson. One quart of tomatoes, one soup-bone, one onion, one cucumber sliced, two ears of grated corn, salt, pepper and a trifle of cayenne pepper. Boil four hours, then add one tablespoon of corn starch
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